Cabbage Vada

How to Prepare

1. Grate the cabbage finely and squeeze out excess water using a clean cloth.
2. In a mixing bowl, combine grated cabbage, soaked and coarsely ground urad dal, chopped green chilies, ginger, curry leaves, coriander leaves, cumin seeds, salt, and asafoetida.
3. Mix well to form a thick batter. If the mixture is too watery, add a little rice flour to bind it.
4. Heat oil in a deep frying pan over medium heat.
5. Wet your hands, take a small portion of the batter, and shape it into a small disc with a hole in the center (like a donut).
6. Carefully slide the shaped vada into the hot oil. Fry in batches to avoid overcrowding.
7. Fry until golden brown and crispy on both sides, turning occasionally (about 3-4 minutes per side).
8. Remove with a slotted spoon and drain excess oil on paper towels.
9. Serve hot with coconut chutney or sambar.